Description
A budget-friendly twist on the classic New England lobster roll using sweet and tender langostine tails, fresh herbs, and zesty lemon mayo, all nestled in buttery toasted split top buns.
Ingredients
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- 1/4 cup mayo
- 1 lemon (~2 tbsp juice + zest)
- 1/3 cup celery, finely chopped
- 1 1/2 tbsp chives, finely chopped
- 1 tbsp tarragon, finely chopped
- 1 tbsp celery leaves, chopped
- 1/4 tsp celery seed (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 lbs frozen langostine tails, thawed
- 3 split top buns
- 1 tbsp salted butter
Instructions
- In a large bowl, mix mayo, lemon juice and zest, celery, chives, tarragon, celery leaves, and celery seed. Season with salt and pepper to taste. Set aside.
- Gently pat the langostine tails dry using double-layered paper towels. Repeat 2-3 times to remove excess moisture. Add the dried langostine to the herb mayo and toss until well combined.
- Heat a large pan over medium heat. Spread 1/2 tsp butter on each side of the split top buns and toast in the pan until golden brown.
- Fill each bun with the langostine salad mixture. Serve immediately and enjoy!
Notes
- Properly drying the langostine ensures a rich and creamy filling without excess moisture.
- Use fresh herbs for the best flavor impact.
- Split top buns work best to hold the filling securely and toast evenly.
- Optional celery seed adds a nice depth of flavor but can be omitted.
Nutrition
- Serving Size: 1 roll
- Calories: 483
- Sugar: 3g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg